THE APPLE 35 



APPLE JONATHAN 



Work butter into bread dough till it is quite short then 

 with it line the sides of a baking-dish. Heap the centre with 

 pared, cored, sliced apples and place a thick sheet of the 

 paste on top. Bake well, then lift off the crust and turn 

 it upside down on a second dish. Into the apples stir 

 sugar and butter, with spice if desired, and spread upon the 

 crust. Eat hot with cream. 



BROWN BETTY 



Chop fine two cups of tart apples. Butter a baking- 

 dish and place on it a layer of apple, sprinkling with cinna- 

 mon, sugar and butter. Place on this a layer of the crumbs, 

 alternating with the apple till dish is three-fourths full, 

 leaving bread-crumbs on top. Add no water but cover 

 tight and steam three-quarters of an hour in moderate 

 oven when remove cover and quickly brown. Serve with 

 milk or sweet sauce. 



APPLE SNOW BALLS 



Prepare squares of cloth as for individual boiled dump- 

 lings and line with a layer of hot boiled rice. Place in the 

 centre chopped, sliced or cored apple, if the last, filling 

 centres with nuts. Tie the cloth well and bake or steam 



forty minutes. 



APPLE PONE 



See Indian Apple Pudding. 



APPLE CAKE 



Make as for Huckleberry Cake for luncheon or supper 



dish. 



INDIAN APPLE PUDDING 



Pare and core a dozen apples. Have ready a quart of 

 milk heated and add a quart of Indian meal, mixing and 



